CN109567038A - 一种桂花兔肉棒的制作方法 - Google Patents
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Abstract
本发明公开了一种桂花兔肉棒的制作方法，是由小回香、陈皮、草果、姜黄、八角、桂皮、砂姜、香菇、味精、鸡精、干辣椒、青花椒和酒作为卤料卤制的兔肉最后成棒状的食品，有补气降脂的功效。
Description
技术领域
本发明涉及食品加工工艺，具体是一种桂花兔肉棒的制作方法。
背景技术
兔肉素来有“肉中之王，荤中之素”的美誉，是公认的健康食材。在以兔肉作为食材的菜品中多以蒸、煮、熏、烤、卤作为烹饪方式，其中又以蒸、煮为主。与其他肉类不同，兔肉的蒸煮的时间如果较长，兔肉中的营养成分会流失较多。现有的兔肉食品中，大多以辛辣的的口味为主，在只做过程中调料成分较多又以调料的味道为主不求口感，兔肉本身的风味也被调料掩盖了大部分。熏烤工艺制作的兔肉保留了大部分原有兔肉的风味，但制作中的有害物质较多，不易常吃。
桂花性温味辛，可食用，可入药，具有祛痰止咳、温阳补气、生津润肺、疏肝理气、健脾补虚等功效，可用于治疗食欲不振、咳嗽痰多、口臭咽干等症。古人认为桂为百药之长，所以用桂花酿制的酒能达到「饮之寿千岁」的功效。像是汉代时，桂花酒就是人们用来敬神祭祖的佳品，祭祀完毕，晚辈向长辈敬用桂花酒，长辈们喝下之后则象征了会延年益寿。
冰糖味甘、性平，入肺、脾经；有补中益气，和胃润肺的功效；冰糖养阴生津，润肺止咳，对肺燥咳嗽、干咳无痰、咯痰带血都有很好的辅助治疗作用；用于肺燥、肺虚、风寒劳累所致的咳喘、小儿疟疾、噤口痢、口疮、风火牙痛。
发明内容
本发明提供了一种口感丰富、气味清香的桂花兔肉棒。
本发明的目的主要通过以下技术方案实现：
一种桂花兔肉棒的制作方法，其包括如下步骤：
A.将兔肉清洗后卤制；
B.将卤制好的兔肉制成兔肉条、兔肉丝和兔肉松，所述兔肉条直径不小于1cm，兔肉丝直径小于2mm；
C.将兔肉条在风干机中风干备用，兔肉丝放入180度油温中炸制15秒捞起，离心脱油300rpm、2min后裹入椒盐备用，将兔肉松风干后按体积比2：1与干桂花混合和备用；
D.将兔肉条涂上融化的冰糖液，在50度的烘箱中沾上兔肉丝后滚压成兔肉棒；
E.将成型的兔肉棒与步骤C中的兔肉松混合，待兔肉棒冷却后装袋。
进一步的，所述步骤A中兔肉在90~100度的卤料中文火煮制25分钟，卤料的配比为：兔肉5000g、小回香5g、陈皮4g、草果3g、姜黄5g、八角2g、桂皮4g、砂姜2g、香菇1g、味精3g、鸡精1g、干辣椒20g、青花椒15g、 酒80g，用鸡汤和骨汤取代水。
综上所述，本发明具有以下有益效果：兔肉棒入口先是松软，而后香脆，细嚼起来有韧劲，口感层次丰富；兔肉棒兼具了桂花的清香和兔肉丝中的咸甜，完全入口后又有兔肉卤制过后的鲜辣，回味无穷；在功效上，兔肉卤制时，采用鸡汤和骨汤作为介质，锁住了兔肉中的营养，与桂花配合，有补气降脂的功效。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白，下面结合实施例，对本发明作进一步的详细说明，本发明的示意性实施方式及其说明仅用于解释本发明，并不作为对本发明的限定。
实施例1
一种桂花兔肉棒的制作方法，包括如下步骤：
A.将兔肉清洗后，放入鸡汤中，按每5000g兔肉加入小回香5g、陈皮4g、草果3g、姜黄5g、八角2g、桂皮4g、砂姜2g、香菇1g、味精3g、鸡精1g、干辣椒20g、青花椒15g、 酒80g，在90~100度汤温下文火卤制25分钟；
B.将卤制好的兔肉制成兔肉条、兔肉丝和兔肉松，所述兔肉条直径不小于1cm，兔肉丝直径小于2mm；
C.将兔肉条在风干机中风干备用，兔肉丝放入180度油温中炸制15秒捞起，离心脱油300rpm、2min后裹入椒盐备用，将兔肉松风干后按体积比2：1与干桂花混合和备用；
D.将兔肉条涂上融化的冰糖液，在50度的烘箱中沾上兔肉丝后滚压成兔肉棒；
E.将成型的兔肉棒与步骤C中的兔肉松混合，待兔肉棒冷却后装袋。
实施例2
一种桂花兔肉棒的制作方法，包括如下步骤：
A.将兔肉清洗后，放入骨汤中，按每5000g兔肉加入小回香5g、陈皮4g、草果3g、姜黄5g、八角2g、桂皮4g、砂姜2g、香菇1g、味精3g、鸡精1g、干辣椒20g、青花椒15g、 酒80g，在90~100度汤温下文火卤制25分钟；
B.将卤制好的兔肉制成兔肉条、兔肉丝和兔肉松，所述兔肉条直径不小于1cm，兔肉丝直径小于2mm；
C.将兔肉条在风干机中风干备用，兔肉丝放入180度油温中炸制15秒捞起，离心脱油300rpm、2min后裹入椒盐备用，将兔肉松风干后按体积比2：1与干桂花混合和备用；
D.将兔肉条涂上融化的冰糖液，在50度的烘箱中沾上兔肉丝后滚压成兔肉棒；
E.将成型的兔肉棒与步骤C中的兔肉松混合，待兔肉棒冷却后装袋。
Claims (2)
1.一种桂花兔肉棒的制作方法，其特征在于，包括如下步骤：
A．将兔肉清洗后卤制；
B．将卤制好的兔肉制成兔肉条、兔肉丝和兔肉松，所述兔肉条直径不小于1cm，兔肉丝直径小于2mm；
C．将兔肉条在风干机中风干备用，兔肉丝放入180度油温中炸制15秒捞起，离心脱油300rpm、2min后裹入椒盐备用，将兔肉松风干后按体积比2：1与干桂花混合和备用；
D．将兔肉条涂上融化的冰糖液，在50度的烘箱中沾上兔肉丝后滚压成兔肉棒；
E．将成型的兔肉棒与步骤C中的兔肉松混合，待兔肉棒冷却后装袋。
2.根据权利要求1所述的一种桂花兔肉棒的制作方法，其特征在于，所述步骤A中兔肉在90~100度的卤料中文火煮制25分钟，卤料的配比为：兔肉5000g、小回香5g、陈皮4g、草果3g、姜黄5g、八角2g、桂皮4g、砂姜2g、香菇1g、味精3g、鸡精1g、干辣椒20g、青花椒15g、 酒80g，用鸡汤和骨汤取代水。
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